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Dec 30, 2017 07:21 AM
Dill refrigerator pickles
0
Dill refrigerator pickles
Pickles and relishes are brined or vinegared, seasoned vegetables with a piquant flavor. Lying somewhere between side dishes and condiments, they’re generally used to provide a sharp contrast to mild or fatty foods. Almost any food can be pickled, and in the South most things are, usually in a sweet-sour vinegar mixture.
Restaurant Big Jones
Prep Time

30 min
Cook Time:

0 min
Serving

10
Main Ingredient
vegetables
Ingredients
  • 5 pounds pickling cucumbers
  • 1/2 cup kosher salt
  • 7 cups white vinegar
  • 4 cups water
  • 3/4 cup turbinado sugar
  • 1 tablespoon dill seed
  • 2 tablespoons whole black peppercorns
  • 2 tablespoons crushed red pepper
  • 1 tablespoon allspice berries
  • 1 tablespoon whole cloves
  • 8 bay leaves
  • 1 medium onion, quartered
  • 2 tablespoons coriander seed
  • 8 cloves garlic, smashed
 
Category: Salads and vegetables
Directions

The day before pickling, slice the cucumbers into 3/4-inch-thick half moons, cover with ice water in a 2-gallon container, cover the container with a tight lid, refrigerate, and soak overnight.
Drain the cucumbers and place in a 1-gallon container with a tight-fitting lid.
In a 1-gallon nonreactive stockpot, place the salt, vinegar and water, and bring to a boil.
Meanwhile, combine the remaining seasonings and tie up in a square of cheesecloth; add to the container with the cucumbers.
Carefully pour the boiling brine over the cucumbers and spices and cover tightly at once.
Let cool to room temperature (3 hours). Label, date, and refrigerate.
The pickles will be tasty after one day, best after a week, and will keep, tightly covered and refrigerated, up to 6 months.
Makes about 1 gallon.

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